食品物性学研究的挑战与展望  

Challenges and Prospects of Food Physical Property Research

作　　者：王鑫淼 陈建设[1,2] WANG Xinmiao;CHEN Jianshe(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;Zhejiang-UK Joint Laboratory ofFood Sensory Science,Zhejiang Gongshang University,Hangzhou 31001&China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]浙江工商大学浙江-英国食品感官科学联合实验室,浙江杭州310018

出　　处：《食品与生物技术学报》2023年第3期1-11,共11页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31871885);浙江工商大学新锐计划项目(XRK22004);浙江工商大学校级学科建设项目(3100JYN4118002G-508)。

摘　　要：食品物性学是关于食品物理性质的研究。几十年来,食品物性学随着食品科学和食品工艺研究的推进,以及评测仪器与设备的研发,取得了长足的进步,同时研究思路上也发生了一些转变。食品物性学研究从早期基于食品工艺的食品物性研究,正在逐渐过渡到食物与人体相互作用、基于消费者感官体验的新领域。作者主要介绍了食品物性学研究的沿革、近年来取得的主要进展,同时就食品物性学研究的未来发展提出了一些建议。Food physics studies the physical properties of foods.During the past decades,with the advancement of food science and technology studies,as well as the development of evaluation equipment and devices,studies of food physical properties have made great progress.At the meanwhile,there is a transition in methodological approaches.Currently,the food physical properties studies are shifting from the previous food technology-based studies to the‘food-human interaction’and‘consumer sensory experience’-based scientific investigations.This review mainly introduces the history and evolution of food physical properties studies and the major progress made in recent years,proposing the possible future development directions of food physical property research.

关 键 词：食品物理性质 质构研究 感官体验 食品口腔加工 

分 类 号：TS207.3[轻工技术与工程—食品科学]